Backyard Griddled Wisconsin Butter Burgers with Beer Onions
Let’s talk Wisconsin. This is the state that gave us cheese curds, Friday fish fries, and supper clubs—it only makes sense that they’d turn butter into a burger condiment too. The concept is simple: a juicy burger, a toasted bun, a mountain of buttery stewed onions, and a slab of Wisconsin butter that melts into every bite.
Using Revolution Barbecue SPG$ Rub gives the burger patties the perfect punch of seasoning—salt, pepper, garlic, and a hint of smoky paprika. When paired with savory Wisconsin beer–braised onions and a generous swipe of European-style butter, this burger is as bold as it is indulgent. The first bite might surprise you, but by the last, you’ll wonder why every burger doesn’t come with butter.
Wisconsin Butter Burgers with Beer Braised Onions
8 burgers
15 minutes
30 minutes
545
American
Main Dish
The butter burger has long been a Wisconsin icon, a symbol of the state’s unapologetic approach to flavor. At its core, this burger isn’t about piling on toppings but about leaning into the richness of butter itself. What makes this version special is the treatment of the onions—not just softened, but simmered slowly in Miller High Life and beef broth until they become sweet, savory, and richly flavored. The beer adds a malty edge that balances the butter, while the broth provides depth that makes every spoonful taste indulgent.
Cooking the patties on a Blackstone or Traeger Flatrock griddle takes this burger to another level. The flat, ripping-hot surface gives the beef a crave-worthy crust while keeping it juicy inside. A sprinkle of Revolution Barbecue SPG$ Rub ensures each bite has the right balance of seasoning. Top it off with a toasted bun spread with European-style butter, and you’ve got a backyard burger that delivers bold flavor and Midwestern comfort in every bite.
Ingredients
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- 3 tablespoons olive oil
- 2 medium Vidalia or Walla Walla onions, diced
- 2 tablespoons butter
- ½ cup Miller High Life (or another light lager)
- 1 cup low-sodium beef broth
1 teaspoon Revolution Barbecue SPG$ Rub
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- 2 pounds fresh-ground 80/20 chuck
- 2 teaspoons Revolution Barbecue SPG$ Rub
- 1 tablespoon beef tallow (or neutral oil)
- 1 cup (2 sticks) European-style salted butter, softened to room temperature
8 soft white buns, toasted on the griddle
Directions
- Make the Beer Onions: Heat olive oil in a medium saucepan over medium heat. Add onions and butter, stirring until melted. Stir in beer, cover, and cook for 10 minutes until onions turn translucent. Add beef broth and SPG$ Rub, then reduce heat to low and simmer for 20 minutes until onions are jammy and deeply flavorful.
- Preheat the Griddle: Fire up your Blackstone or Traeger Flatrock griddle to medium-high heat. Once hot, spread beef tallow across the surface to create a thin, even layer of fat.
- Form the Patties: Divide beef into 8 equal portions, about 4 ounces each. Shape into loose balls and season generously with SPG$ Rub.
- Cook the Burgers: Place beef balls directly on the griddle. Smash flat with a stiff spatula or burger press until thin. Cook for 2½ minutes without moving to develop a crust. Flip once and cook another 2 minutes until browned and juicy.
- Toast the Buns: On a cooler zone of the griddle, toast the buns cut-side down until golden. Spread about 2 tablespoons softened European-style butter on the inside of each toasted bun top.
- Assemble the Burgers: Place a patty on the bottom bun, top with a heaping spoonful of beer onions, then finish with the buttered bun top. Serve hot off the griddle.
